500 grams Brussels sprouts, outer leaves removed, halved through the root
125 grams smoked, streaky
olive oil, for frying
50 grams flaked
Fill a bowl with cold, iced water. Bring a pan of salted water to a
boil and add the sprouts. Bring back to a boil and simmer for 2–3
minutes, drain, then plunge the sprouts directly into the cold water and
leave for 5 minutes.
Put a non-stick frying pan or sauté pan over a medium heat and
fry the bacon in a little oil until crisp. Add the marsala and reduce by
half, then take off the heat and leave to cool.
In a dry pan over a medium heat, toast the almonds for a minute
or two, stirring regularly, until golden. Set aside in a bowl.
Put the pan with bacon in it over a medium heat. When it starts
to fizzle, add the sprouts and the cream and bring back to a gentle
boil. Season with salt and pepper and simmer for 3 minutes.
Scatter the toasted almonds over the sprouts and serve.
bacon recipe source: Good Food Channel (@GoodFoodChannel), UK-TV